Ingredients

• 1 (8 oz) can pineapple slices in juice
• 12 oz fully cooked chicken breast strips
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 tablespoon reduced-sodium teriyaki sauce
• 1 tablespoon honey
• 3 whole wheat pita bread rounds
• ¼ cup shredded cheddar cheese
• 1 cup bean sprouts (optional)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Drain pineapple.
2. Place oil and garlic in pan; cook and stir 1 minute. Add chicken and pineapple; cook 2 more minutes, stirring occasionally.
3. Add teriyaki sauce and honey; cook 2 minutes, stirring occasionally, until chicken is 165°F.
4. Heat pitas following package instructions, then cut in half to form 6 pockets. Fill evenly with chicken mixture, cheese, and sprouts, if using. Serve.

Ingredients

• 3 green onions
• 1 (8 oz) can sliced water chestnuts
• 1 (10.5 oz) can condensed beef broth
• ⅔ cup hot water
• ½ teaspoon Chinese five spice blend
• ½ tablespoon garlic-herb butter
• 2 cups 10-minute brown rice
• 1 teaspoon shelled sunflower seeds
• ½ cup matchstick carrots

Steps

1. Slice green onions (¼ cup). Drain water chestnuts.
2. Place in medium saucepan: broth, water, five spice powder, and garlic butter. Cover and bring to a boil. Add rice to pan, stir, and return to a boil.
3. Add water chestnuts, sunflower seeds, and carrots. Reduce heat to low and simmer 5 minutes.
4. Add green onions and stir to blend. Cover, remove from heat and let stand 3 minutes. Serve.